Name: Tuscan Soup with Sun-Dried Tomatoes, Italian Sausage, and Spinach Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 5 slices bacon, diced (about 5 ounces); 1 pound Italian sausage (hot or mild); 1/2 cup sun-dried tomatoes in oil, drained and diced (plus 2 teaspoons oil reserved); 1 cup diced yellow onion (about 1 medium onion); 1 cup diced carrots, peeled (about 2 medium carrots); 1 tablespoon minced garlic (3 cloves); 3 cups baby spinach, coarsely chopped; 1 teaspoon Italian seasoning; 2 tablespoons all-purpose flour; 1 (15.5-ounce) can cannellini beans, drained and rinsed; 1 (32-ounce) carton chicken broth (4 cups); 1 cup heavy cream; Salt, to taste; Black pepper, to taste

Jump to Recipe

Introduction

This hearty Tuscan Soup combines the rich flavors of Italian sausage, sun-dried tomatoes, and creamy spinach. Perfect for a cozy dinner, it’s a comforting dish that’s easy to prepare and full of vibrant tastes.

The image shows a creamy soup with a thick, smooth texture, light orange color from the cream base, filled with visible small chunks of cooked meat, bright green spinach leaves, and deep red sun-dried tomatoes spread evenly throughout. A large metal ladle scoops the soup, revealing the dense mix of ingredients with bits of herbs and pepper sprinkled on top. The soup is inside a black pot, set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup sun-dried tomatoes in oil (drained and diced, plus 2 teaspoons oil)
5 slices bacon (diced, about 5 ounces)
1 cup diced yellow onion (1 onion)
1 cup diced carrots (peeled, about 2 carrots)
1 pound Italian sausage (hot or mild)
1 tablespoon minced garlic (3 cloves)
1 teaspoon Italian seasoning
2 tablespoons flour
1 (15.5-ounce) can cannellini beans (drained and rinsed)
1 (32-ounce) carton chicken broth (4 cups)
3 cups baby spinach (coarsely chopped)
1 cup heavy cream
Salt and pepper, to taste

Instructions

Step 1: Heat 2 teaspoons of the oil from the sun-dried tomatoes in a large pot over medium-high heat. Add the diced bacon and cook until browned and crisp. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the bacon fat in the pot.
Step 2: Add the diced onion and carrots to the pot and sauté for about 3 minutes until slightly softened. Push the vegetables to the edges of the pot, then add the Italian sausage to the center. Let it sear, then break it apart with a spoon and cook until the sausage is deeply browned.
Step 3: Stir in the sun-dried tomatoes, minced garlic, and Italian seasoning. Cook for 1 minute until fragrant. Sprinkle the flour over the mixture and stir constantly for another minute to combine and cook out the raw flour taste.
Step 4: Pour in the drained cannellini beans and chicken broth. Bring the soup to a boil, then reduce the heat to medium-low. Cover and simmer for 10 minutes.
Step 5: Remove the lid and stir in the chopped baby spinach and heavy cream. Stir until the spinach is wilted and incorporated into the soup.
Step 6: Taste the soup and season with salt and pepper as needed. Ladle the soup into bowls and top each serving with the reserved crispy bacon. Optionally, garnish with grated Parmesan cheese and chopped parsley for extra flavor.

Tips & Variations

For a lighter version, substitute half-and-half for the heavy cream or omit the cream altogether.
Try using spicy Italian sausage if you prefer a bit more heat.
If you don’t have sun-dried tomatoes in oil, rehydrate dry sun-dried tomatoes in warm water and add a splash of olive oil to the pot.
Adding a pinch of crushed red pepper flakes can boost the flavor and add subtle warmth.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, stirring occasionally. Avoid boiling to prevent the cream from curdling. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator and reheat before serving.

How to Serve

A close-up of a creamy soup with an orange tint, filled with small chunks of brown sausage, bright green spinach leaves, and pieces of red sun-dried tomatoes, all floating in a rich, smooth broth. The soup is shown in a silver ladle lifting from the pot, highlighting the thick texture and mix of ingredients including faint white beans and specks of herbs and spices scattered throughout. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, replace the Italian sausage and bacon with plant-based sausage or extra vegetables like mushrooms and zucchini. Use vegetable broth instead of chicken broth for a fully vegetarian version.

Can I prepare this soup ahead of time?

Absolutely. Prepare the soup up to the simmering step, then cool and refrigerate. Add the spinach and cream fresh when reheating for best texture and flavor.